Recently I've been experimenting with hydration.  My normal sourdough recipe is 1part starter, 1water, 2flour by weight.  I always have only whole wheat flour in the starter part and the flour parts are plain old bread flour.  Usually I don't even need to get all the way to the 2parts flour for it to turn out nicely.

Normally, I use a whole wheat starter at 100% hydration.  During this experimentation I started going up to 128%.  Intially, I was excited by the milder and more yeasty starter.  However, when it comes to shaping the loaf part of baking I've had trouble.  I usually get it into the bread pan without issue but when I get up in the morning ready to bake it it has tears that look like little craters.  I'm not sure what's causing it. My guesses are: not enough flour or not enough kneading.  How can I fix this?

I was hoping to get a little help with a problem I am having.  I shape my loaves, (finally starting to get the hang of it) and once I get it pretty, I set it aside to proof.  Upon rising the dough tears, sometimes quite horribly.  The bread tastes great, but the asthetics of this torn bread is driving me crazy.  I am thinking at this time, maybe I need to knead it a bit longer or maybe I need to add gluten.  Anybody have any ideas?

Thanks in advance.